Spiced Oat and White Chocolate Cookies
These are soft, chewy, and delicately spiced oatmeal cookies that get texture from rolled oats and gooey white chocolate. They are rolled in sugar before baking to create a crackly top, which is then covered in a simple maple glaze.
Ingredients (~14 cookies)
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon flaky salt
- 3/4 teaspoon baking soda
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 tablespoons molasses
- 2/3 cup white chocolate chunks
- ~1/3 cup granulated sugar, for rolling
For the Maple Glaze
- 1 2/3 cups powdered sugar
- 1/4 cup maple syrup
- 1 1/2 tablespoons boiling water
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, oats, cinnamon, ginger, nutmeg, Kosher salt, and baking soda. Set this aside.
Cream Butter and Sugars
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the room-temperature butter, dark brown sugar, granulated sugar, and vanilla until pale and lightly creamed.
Add the egg and molasses. Beat again to combine. Scrape down the bowl.
Form the Dough
Add the dry ingredient mixture to the creamed butter. Mix on low speed until just combined.
Fold in the white chocolate chunks with a spatula, making sure they are evenly distributed.
Scoop and Chill the Dough
Line a baking sheet with parchment paper. Scoop the cookie dough into 14 equal balls (about 3-4 tablespoons or 65g each).
Refrigerate the scooped cookie balls for at least 2 hours or up to 3 days.
Bake the Cookies
When you’re ready to bake, set your oven to 340F. Line two baking sheets with parchment paper.
Pour the granulated sugar for rolling into a small bowl. Roll each chilled cookie ball in the sugar to coat it completely.
Arrange the cookies on your prepared baking sheets, leaving plenty of room between them. These cookies will spread a lot.
Bake for ~13-15 minutes, rotating the trays halfway through.
As soon as they come out of the oven, you can use a large round cookie cutter to “scoot” the cookies back into perfect circles while they are still hot.
Let the cookies cool completely on the baking sheets before glazing.
Glaze the Cookies
In a small bowl, whisk all the glaze ingredients together.
Once the cookies are cool, dip the top of each cookie into the maple glaze. The glaze is thin, so do this right after mixing it.
Place the glazed cookies on a wire rack and let the glaze set.
Spiced Oat and White Chocolate Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon flaky salt
- 3/4 teaspoon baking soda
- 1 1/2 sticks unsalted butter room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 2 tablespoons molasses
- 2/3 cup white chocolate chunks
- ~1/3 cup granulated sugar for rolling
For the Maple Glaze
- 1 2/3 cups powdered sugar
- 1/4 cup maple syrup
- 1 1/2 tablespoons boiling water
Method
- Whisk flour, oats, spices, salt, and baking soda in a bowl.
- Cream butter, sugars, and vanilla until pale.
- Add egg and molasses. Beat to combine.
- Mix in dry ingredients on low speed.
- Fold in white chocolate chunks.
- Scoop dough into 14 balls. Refrigerate 2 hours.
- Preheat oven to 340F.
- Roll chilled dough balls in sugar. Place on parchment-lined sheets.
- Bake 13-15 minutes, rotating halfway.
- Use cookie cutter to reshape cookies while hot.
- Cool completely on baking sheets.
- Whisk powdered sugar, maple syrup, and boiling water.
- Dip cookie tops in glaze. Let set on wire rack.
